Biryani Kofta Recipe

Ingredients

½ kg basmati rice
50-75 grm. Yogurt
1 tsp. salt (according to taste)
1 small onion
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic Lahsan paste
16-20 cloves Laung
1/3 cup oil, preferably ghee
1-1 ½ tbs. Kewra
½ tsp. yellow food colour
½ tsp. sugar
1 pinch saffron zfran
½ tbs. lemon juice

250 GMS finely minced mutton or beef
1 tsp. ginger Adrik paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander Daniya leaves
½ tsp. ground garam,masala

Instructions

To make the meatballs:
Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
Form into small meatballs and keep aside.
In another pot heat the oil and sauté the onion till it starts to turn brown.
Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zfran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook 

And sarve it.